Diet quality and measures of sarcopenia in developing economies: A systematic review

Ramadas, Amutha and Law, Hian Hui and Krishnamoorthy, Raanita and Ku, Jordan Wei Shan and Mohanty, Parimala and Lim, Matteus Zhen Chien and Shyam, Sangeetha (2022) Diet quality and measures of sarcopenia in developing economies: A systematic review. Nutrients, 14 (4). ISSN 2072-6643, DOI

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Sarcopenia refers to common age-related changes characterised by loss of muscle mass, strength, and physical performance that results in physical disability, poorer health status, and higher mortality in older adults. Diet quality is indicated as a potentially modifiable risk factor for sarcopenia. However, the association between diet quality and sarcopenia in developing economies appears to be conflicting. Hence, we conducted a systematic review of the literature from developing economies examining the relationship between diet quality and at least one of the three components of sarcopenia, including muscle mass, muscle strength, and physical performance, and the overall risk of sarcopenia. No restrictions on age and study design were employed. We identified 15 studies that met review inclusion criteria. There was heterogeneity among the studies in the diet quality metric used and sarcopenia-related outcomes evaluated. Longitudinal evidence and studies relating diet quality to a holistic definition of sarcopenia were lacking. Although limited and predominantly cross-sectional, the evidence consistently showed that diet quality defined by diversity and nutrient adequacy was positively associated with sarcopenia components, such as muscle mass, muscle strength, and physical performance.

Item Type: Article
Funders: None
Uncontrolled Keywords: Diet quality; Sarcopenia; Muscle loss; Muscle strength; Physical performance
Subjects: R Medicine
R Medicine > RA Public aspects of medicine
Divisions: Faculty of Medicine > Social & Preventive Medicine
Depositing User: Ms. Juhaida Abd Rahim
Date Deposited: 18 Oct 2023 01:33
Last Modified: 18 Oct 2023 01:33

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